Best 3 Ghirardelli Flourless Mocha Torte Recipes
Indulge in the decadence of Ghirardelli Flourless Mocha Torte, a symphony of chocolate and coffee flavors that will tantalize your taste buds. This exquisite torte features a rich, velvety chocolate ganache filling nestled between two layers of moist, flourless chocolate cake. Each bite offers a harmonious blend of intense chocolate and robust coffee, perfectly complemented by a hint of almond extract. The torte is then adorned with a glossy chocolate glaze, adding an extra layer of sophistication and shine. Alongside the main recipe, this article also offers variations to cater to diverse preferences: a gluten-free version for those with dietary restrictions, a vegan version for plant-based enthusiasts, and a mini torte version for individual servings or special occasions. Each variation is meticulously crafted to maintain the essence of the original torte while accommodating specific dietary needs or preferences.
Let's cook with our recipes!
GHIRARDELLI® FLOURLESS MOCHA TORTE
Steps:
- Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper. To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside. In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add ⅓ cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form. In another large bowl, whip the yolks, the remaining ⅓ cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans. Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely. To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely. In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.
- To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.
- In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
- In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.
- Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.
- To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
GHIRARDELLI® FLOURLESS MOCHA TORTE
Indulge your senses with decadent layers of rich chocolate cake and chocolate whipped cream frosting.
Provided by Allrecipes Member
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.
- To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.
- In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.
- In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.
- Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.
- To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.
- In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
- To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 40.7 g, Cholesterol 224.3 mg, Fat 39.6 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 23.3 g, Sodium 158.3 mg, Sugar 34.1 g
Tips:
- Use high-quality chocolate: Ghirardelli chocolate is a great choice for this recipe, as it has a rich, intense flavor. You can also use other high-quality semisweet or bittersweet chocolate.
- Don't overbeat the eggs: Overbeating the eggs will make the torte tough. Beat them just until they are combined and foamy.
- Bake the torte in a water bath: This will help to prevent the torte from cracking. Place the torte pan in a larger pan filled with hot water, and bake the torte according to the recipe instructions.
- Let the torte cool completely before serving: This will allow the flavors to develop and the torte to set. You can chill the torte for at least 4 hours or overnight before serving.
Conclusion:
The Ghirardelli Flourless Mocha Torte is a delicious and decadent dessert that is perfect for any occasion. This recipe is easy to follow and produces a rich, chocolatey torte that is sure to impress your guests. With its smooth texture and intense flavor, this torte is a must-try for any chocolate lover.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
